Bill and I have recently been lean mean ice cream making machines. We have tackled many flavors (soon to be posted), and of course being on this ice cream kick and with all the left over pumpkin in the freezer, we took it upon ourselves to create a delicious pumpkin (pie) flavor of our home made ice cream.
Back in Bill’s early days of paleo, I turned him onto Purely Decadent Coconut Milk Ice Cream. For all you ice cream lovers, this stuff is delish! The downside – price (about $5 a pint), and it’s sweetened with agave nectar (very high fructose sugar that Bill and I avoid). I had a feeling that Bill and I would be able to easily make our own ice cream at home, especially since Bill’s parents had an old ice cream maker that they were willing to let us use. If you own an ice cream maker, ice cream is actually very easy and fun to make. We have been using a fairly old model, which is simple to use. We recommend searching local thrift stores, or even craigslist if you want to invest in a simple ice cream maker for once in a while indulgences. No need to spend a fortune for this one.
- 1 can of coconut milk
- 1/2 cup pureed pure pumpkin
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 tablespoon pumpkin pie spice
- Combine all ingredients and mix thoroughly with a whisk.
- Pour into ice cream maker. (Follow your ice cream maker’s instructions for operation)
- Freeze ice cream until fully set.
- Serve with sprinkled cinnamon and chopped pecans.
This ice cream was delicious. It had all the wonderful flavors of pumpkin pie, perfect for the fall season and upcoming Thanksgiving. This ice cream would be tasty served with a slice of our Pumpkin Spice Loaf, or just simple on its’ own.